Season the chicken with salt and pepper. In a blender, blend the orange, rosemary, and dijon mustard until combined. Set aside.

Heat 1/2 TB of olive oil in a cast iron skillet to medium-high heat. Cook chicken until browned, about 3-4 minutes. Add the other 1/2 TB of oil, if necessary, and flip chicken breast. Cook the other side until browned.

Remove chicken from cast iron and put on a separate plate.

Add orange dijon mixture to cast iron with drippings. Bring to a boil, slowing adding the chicken broth when needed and constantly whisking the mixture.

Return the browned chicken to skillet, reduce the heat to medium-low, and cover the skillet, allowing to cook for 6-7 minutes.

About the author

Viance Nutrition

Hi! I'm Walt Landi the founder and CEO of Viance Nutrition. Welcome to our Blog. I maintain this Blog as a free resource for anyone wishing to improve their health. Your comments and feedback are always welcomed and you can email me direct at walt@viance.com if you have any suggestions. Thanks. Ps. Spread the word and check out our products at viance.com. :)